Pizza Restaurant in London
Which dough?
Our pizzas are served on 48h slow fermented doughs, baked in a hand-crafted wood&gas fired oven, named (after people’s vote):
- Dante and Inferno (at the double oven Islington Pizzeria)
- Wally (at the Hammersmith Pizzeria)
- Nerone (at the Wembley Pizzeria)
- Raffaello (at the Aldgate East Pizzeria)
- Lola (at the Wandsworth Pizzeria)
- Coming soon: the Balham Pizzeria oven’s name
We have four different types of dough to choose from:
Vegetable Charcoal
Evocative flavour, dramatic look, digestive gas-absorbing capacities
Wholemeal
Rich in fibres, strong fragrance, earthy taste
Without Gluten
Gluten-free flour. Crispy and delicate taste
*flour is without gluten however there are gluten contaminations in the cooking process
Traditional
Traditional dough, unconventionally light
In the press















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